These Sweet Potato Black Bean Enchiladas are a tasty twist on a classic dish! Packed with soft sweet potatoes and hearty black beans, they’re both filling and flavorful.
I love how colorful and yummy these enchiladas look when served. Plus, they make a fun dinner that everyone loves. Who knew healthy could taste this good? 😋
and a fork that easily pierces the cubes.
How Can You Ensure Easy Rolling of the Tortillas?
Rolling tortillas without tearing them can be tricky. Here’s how to make it easier:
- Warm the tortillas before using them. You can do this in a microwave or a skillet for a few seconds on each side. This will make them more pliable.
- Use a little bit of the filling—about 1/4 cup for each tortilla. Don’t overfill, or they’ll be hard to roll.
- Roll tightly from one end to the other, keeping the filling contained as you go. Secure the seams down in the baking dish!
With these tips and techniques, your Sweet Potato Black Bean Enchiladas will turn out wonderfully! Enjoy creating a dish that’s both tasty and nutritious.
Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They add sweetness and creaminess. Regular potatoes can be used, but they’ll change the flavor and texture. You could also try butternut squash for a similar vibe!
Black Beans: Packed with protein and fiber, they round out the filling. Canned beans are super convenient. If you need a substitute, try lentils or chickpeas for a different texture and taste!
Cheese: I love using cheddar for its melty goodness. Mexican blend cheese adds depth. For a dairy-free option, try a plant-based cheese or leave it out altogether.
Tortillas: Flour or corn tortillas work well. If you’re gluten-free, corn tortillas are the way to go! They might be a bit more fragile, so treat them gently when rolling.
How Do You Get Perfectly Roasted Sweet Potatoes?
Roasting sweet potatoes gives them rich flavor and a nice caramelization. Here are some tips to get it right:
- Cut the sweet potatoes into even 1-inch cubes so they roast evenly.
- Don’t overcrowd the baking sheet! Leave space between the cubes for proper roasting.
- Toss with oil and seasonings—this helps them get crispy and flavorful.
- Keep an eye on them towards the end; oven times can vary. Look for a golden color
Sweet Potato Black Bean Enchiladas
Ingredients You’ll Need:
For the Filling:
- 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup diced red onion
- 1 clove garlic, minced
- 1 cup shredded cheddar cheese (or Mexican blend cheese), divided
For the Enchiladas:
- 8-10 small flour or corn tortillas
- 2 cups red enchilada sauce (store-bought or homemade)
For Toppings:
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- Sour cream or Mexican crema, for serving
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and around 25-30 minutes for cooking. You’ll be enjoying your hearty Sweet Potato Black Bean Enchiladas in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will ensure that your enchiladas get bubbly and delicious!
2. Roast the Sweet Potatoes:
On a baking sheet, place the cubed sweet potatoes. Drizzle them with olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss everything together until the sweet potatoes are evenly coated. Roast in the oven for about 25-30 minutes or until they are tender and slightly caramelized. Once done, remove them from the oven and set aside.
3. Mix the Filling:
In a large bowl, combine the roasted sweet potatoes, black beans, diced red onion, minced garlic, and half of the shredded cheese. Gently mix everything together until combined.
4. Prepare the Baking Dish:
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. This will prevent the enchiladas from sticking and adds flavor.
5. Fill and Roll the Tortillas:
Warm the tortillas slightly so they are easier to work with. Spoon about 1/4 cup of the sweet potato and black bean mixture onto each tortilla. Roll it tightly and place it seam-side down in the prepared baking dish. Repeat until all the mixture is used!
6. Add Sauce and Cheese:
Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the rest of the shredded cheese on top to make it ooey-gooey!
7. Bake the Enchiladas:
Bake uncovered in the oven for about 20-25 minutes, or until the cheese is melted and bubbly. The aroma will be amazing!
8. Garnish and Serve:
Once out of the oven, let the enchiladas cool for a few minutes. Then, garnish with sliced avocado, fresh cilantro, and a dollop of sour cream. Serve with lime wedges on the side for an extra zing!
Enjoy your delicious, hearty Sweet Potato Black Bean Enchiladas!
Can I Use Other Types of Beans?
Absolutely! While black beans are a great match for the sweet potatoes, you can substitute them with pinto beans, kidney beans, or even chickpeas for a different flavor and texture.
What If I Don’t Have Enchilada Sauce?
No worries! You can use salsa or a homemade sauce made with tomatoes, chili powder, and spices. Simply blend your choice of tomatoes with seasonings for a quick alternative!
Can I Make These Enchiladas Vegan?
Yes! To make these enchiladas vegan, simply omit the cheese or use a dairy-free cheese alternative. Ensure your enchilada sauce is also vegan-friendly!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for 3-4 days. To reheat, pop them in the microwave or warm them in the oven until heated through. You might want to add a splash of sauce to keep them moist!
